I’m running a little behind time with posting – it’s almost been a week since the last vegan cooking class last Saturday. We seem to be jumping straight into making the recipes after a precursory run-through of what each recipe entails. Week 4 was Korean themed and we learnt the following recipes: an express vegan Kimchi, a black pepper and clove spiced Korean pear drink-cum-dessert, Bibimbap, Japchae and a Zen Buddhist spinach root stir-fry. The last is probably hovering more towards Japanese, especially since Chef mentioned it during our first Japanese Zen Buddhist themed class.
Without further ado, here’s what we did for each recipe: Continue reading